Mock Hollandaise made with Blue Plate:

Bénédicte à la Dinde 

INGREDIENTS:

• 2 cups Porch, Wine and Gravy’s (or your favorite) cornbread dressing
• 1 egg, lightly beaten
• 3 tablespoons unsalted butter
• 8 thick slices roasted turkey breast, gently warmed or room temperature
• 1/2 cup cranberry sauce with berries
• 4 eggs, room temperature
• 1 tablespoon white or apple cider vinegar (or lemon juice), for poaching eggs
• 1/2 to 1 cup mock Hollandaise, recipe follows

Mock Hollandaise

• 1/2 cup Blue Plate Mayonnaise
• 1/2 cup sour cream
• 1/2 cup melted unsalted butter, slightly cooled
• 2 teaspoons lemon juice
• 4 dashes Louisiana style hot sauce
• 1 teaspoon salt
• 2 teaspoons fresh cracked pepper

INSTRUCTIONS:

Make the sauce: Whisk together the Hollandaise ingredients in a small bowl until well combined and creamy; set aside.

Make the patties: Combine the cornbread dressing and the beaten egg in a separate bowl. Form the mixture into four patties and arrange them on a plate. Melt the butter in a heavy-bottomed skillet over medium-high heat. When it begins to sizzle, add the patties, working in batches if necessary to avoid overcrowding. Cook for 4 to 5 minutes, until well browned on the bottom, then flip and continue cooking until the second side is browned. Transfer the patties to a paper towel–lined plate.

Poach the eggs: Crack the 4 eggs into a small bowl or ramekin; set aside. Fill a saucepan about two-thirds full with water and bring it to a gentle simmer. Add the tablespoon of vinegar. Using a spoon, stir the water in a circular motion until it continues swirling on its own. Gently add the eggs one at a time and poach for about 2 minutes, or until the whites are set and wrapped around the yolks. Remove with a slotted spoon and transfer to a plate. (If you don’t trust your poaching skills, don’t worry – no one will be upset if you fry the eggs instead.)

Assemble: Start with a cornbread dressing patty as the base. Top with two slices of turkey, about 1/8 cup of cranberry sauce, one poached egg, and 1/8 cup to 1/4 cup of Hollandaise. Garnish with a sprinkle of paprika and chopped green onions; serve immediately.

Get your tailgate krewe ready, because nothing can stop our passion for delicious party food on game day. As the Official Mayo of the New Orleans Saints, we’ve got the recipes for great Louisiana eats, made extra rich and flavorful with Blue Plate Mayo. That’s the good stuff!

Muffuletta Dip

Fancy Cajun Crab Dip

Crawfish Jalapeño Poppers

Classic Deviled Egg Dip

Spicy Fried Chicken Sandwich

Creole Hot Sausage Po-Boy

Bayou Hot Chicken Dip

Cajun Smash Burgers

Sure we want a perfect turkey, but Thanksgiving is just as much about serving amazing sides. Check out our top Turkey Day side dish recipes made extra delicious using Blue Plate Mayonnaise.  That’s the good stuff!

Creole Green Bean Casserole

Creamy Pressure Cooker Yukon Gold Mashed Potatoes

Savory Creole Cornbread Stuffing

Creamiest Ever Mac and Cheese

Broccoli Casserole

Old Fashioned Potato Salad

And here’s the turkey roasting hack you didn’t know you needed!

Blue Plate Mayo is the South’s best-kept Thanksgiving secret for a turkey that’s juicy on the inside and crispy on the outside. Just mix your desired seasoning into some Blue Plate Mayonnaise and slather it on the turkey, and it will stay in place as the turkey roasts, sealing in all the flavors and juices and delivering an extra crispy crust. That’s the good stuff!

“Blue Bird” Herb Mayo Roasted Turkey

Meet us at the Superdome 🏈

As the Official Mayonnaise of the New Orleans Saints, we’re bringing the good stuff to the Caesars Superdome this season for pre-game festivities at two big Saints home games. We’ll be on the External Concourse outside of Gate B from 1:30 PM until kickoff, so come by (you’ll need game tickets to get there) to say hey, sample our famous Hot & Spicy Pimento Cheese, get photo ops with Big Fluffy, and grab free Blue Plate merch. The fun includes our 2nd Annual Po-Boy Making Contest, with grand prizes including signed Saints jerseys!

Look for Big Fluffy and the Blue Plate Krewe before kickoff at these games:

 

Compete in the 2025 “Get Dressed and Make a Mess” Po-boy Making Competition!

Teams of two will face off to dress the best-looking po-boy – but there’s a twist. One teammate will be blindfolded, while the other gives directions to help them build the ultimate messy masterpiece. Contestants will compete for bragging rights and the Grand Prize: A signed Saints Jersey (Chris Olave for the Nov. 23 contest and Alontae Taylor for the Dec. 14 contest), a Blue Plate Cornhole Set, and Blue Plate Mayonnaise products.

Come hungry, bring your team spirit, and let’s make some messy po-boy magic at the Superdome. That’s the good stuff!

Chef Nathanial Zimet, of Boucherie NOLA and Bourrée Cajun Smokehouse in New Orleans, makes a homemade pound cake that’s so golden, rich and velvety that he uses it as a base for other desserts, including his famous Ooey-Gooey Cake. But what’s his secret for making this perfect pound cake?

If you know, you know.

Chef Nathanial follows that old Southern tradition of adding Blue Plate Mayonnaise to his cake batter. Southern bakers know that a mayonnaise rich in egg yolks (Blue Plate is made with only the egg yolks) brings moisture and richness to cakes and gives them a soft crumb so velvety it pretty much melts on your tongue. Watch Chef explain how Blue Plate kicks up his cake recipe, and check out the Ooey Gooey Cake he makes using his pound cake as a base:

Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake 

INGREDIENTS:

• 3 cups sugar
• 2 cups Blue Plate® Mayonnaise
• 4 large eggs
• 4 teaspoons vanilla extract
• 5 cups all-purpose flour
• 2 tablespoons baking powder
• 1½ teaspoons salt
• 1½ cups milk

INSTRUCTIONS:

1. Preheat oven to 350°F (175°C). Grease and flour a large tube pan or two loaf pans.
2. In a large mixing bowl, combine the sugar and Blue Plate Mayonnaise. Beat until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined – don’t overbeat.
5. Pour the batter into the prepared pan(s) and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.

As the Official Mayo of the LSU Tigers, Blue Plate is the purr-fect ingredient for dips, grilling sauces and more.  Need ideas? Grab our recipes below, and let’s do some tailgating with Blue Plate Mayo – That’s the good stuff!

Tiger Dip

Tiger Remoulade

Tiger Sliders

Slaw Dogs

Tiger Mayo 

 

Get ready to dive into the 2025 fall festival experience with the Blue Plate Mayo team! As proud sponsors of these unforgettable Southern fall festivals, we’re bringing our own flavor of fun to each of them, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering festival food, we’re spreading the good stuff everywhere we go.

Catch us at these 2025 Fall Festivals:

• Southern Smoke Festival  – October 4, Houston, Texas 
• Acadiana Eats Festival – November 1, Scott, Louisiana
• Oak Street Po-Boy Festival – November 16, New Orleans, Louisiana

Look for the Blue Plate Team at the festivals and come say hey!  We’ll be serving up samples of our signature recipes – made with Blue Plate, of course, and handing out free Blue Plate merch to take home. It’s going to be a celebration of Southern culture and flavor, and we can’t wait to see y’all there!

 

 

 

New Orleans-founded Blue Plate Mayonnaise is proud to announce we have extended our partnership as “Official Mayo of the New Orleans Saints” for another NFL season. Since 1927, Blue Plate has been a fan favorite in kitchens and cafés across the Gulf South and will again be available throughout the Caesars Superdome for the 2025-26 Saints season.

“We are thrilled to support our home team in our hometown,” said Dan Trahant, director of marketing for Blue Plate. “Saints fans across the region pick Blue Plate for tailgating and homegating for delicious dips, perfect burgers and can’t-miss sides, but they can also enjoy Blue Plate inside the Dome on their favorite Who Dat fuel.”

Blue Plate has remained a family-owned, New Orleans company for nearly one hundred years and the company’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.

Blue Plate Mayonnaise has been even more visible across the region recently with a new ad campaign declaring “That’s the Good Stuff” and numerous sponsorships of events and cultural organizations. In additions, Lieutenant Governor Billy Nungesser has proclaimed Blue Plate “The Official Mayo of Po-boys.”

Find tailgating tips and recipes at www.blueplatemayo.com and follow us on Facebook or Instagram for all things mayo. For Blue Plate Mayo merch visit porchnpantry.com/blueplatemayo

Nothing says summer in Louisiana more than the taste of ripe, juicy Creole tomatoes. To celebrate Creole tomato season, we asked Lafayette, Louisiana, recipe creator Jolie Meaux of Porch Wine & Gravy to come up with a recipe that’s easy, delicious, uses local ingredients and won’t break the bank. The result? Mini Creole Tomato Pies, made with a clever and easy sandwich-bread crust. (Being from Cajun country, Jolie uses Evangeline Maid brand bread, but any white sandwich bread will do).

They’re the perfect bites for everything from family cookouts to fast weeknight suppers. “These pies remind me of my Maw Maw’s cooking,” says Jolie, “and if I’m making her recipes, I’m using her mayo – Blue Plate!” (We heard dat.) Get the recipe for this Southern comfort food below and bring a little Louisiana summer to your table.

CREOLE TOMATO PIES

Ingredients

Tomato Mixture

• 2 medium Creole tomatoes
• 4 tablespoons red onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons fresh basil, finely chopped

Pie Filling

• 6 strips cooked bacon, finely chopped
• ½ cup Blue Plate Mayonnaise
• ½ cup sour cream
• 2 teaspoons Creole/Cajun seasoning
• ¼ cup green onion, thinly sliced
• 1 cup sharp cheddar, shredded
• 3/4 cup pepper jack cheese, shredded
• 1 tablespoon Creole mustard

Pie Crust

• 12 slices white sandwich bread
• 2 tablespoons butter, softened
• Thinly sliced tomatoes, for garnish (optional)

Directions

1. Make the tomato mixture: Thickly slice, salt and drain the tomatoes. Blot them with paper towel to remove excess moisture and salt. Finely dice the tomatoes and combine them in a bowl with the basil, red onions, garlic and pepper. Mix well.
2. Make the pie filling: In a separate large bowl, combine the bacon, mayonnaise, sour cream, Creole/Cajun seasoning, green onion, sharp cheddar, pepper jack and mustard.
3. Make the crust: Preheat the oven to 350°F (175°C). Using a large biscuit cutter or empty soup can, press the cutter on each bread slice, forming a crustless circle. Using a rolling pin on a clean surface, roll each bread circle until uniformly thin. Lightly butter one side of the bread circle. Gently press the bread circles into a muffin tin, butter side down. Bake for 3-5 minutes, just enough to dry them out but not brown them. Remove from the oven and let cool slightly.
4. Make the pies: Fill each crust halfway with the tomato mixture. Top with 1 to 1 ½ tablespoons pie filling, to just above the crust (the filling will deflate while cooking). Bake for 30 minutes. Remove the muffin tin from the oven and place it on a cooling rack for 15 minutes. Gently run a butter knife around the edges of each mini pie, remove from the pan and serve.